Dal Chana Recipe 

The Dal Chana, or Split chickpea, is a soothing and comforting lentil soup made with popular Indian ground spices. This version of the dal chana recipe used mixed pickles to make it more tangy and savory. It can be served with white rice or simply with plain roti. 

Whether growing up in India or Pakistan, you must be aware of Dal Chana, the recipe that doesn’t need any introduction. 

But if you’re new to this split chickpea recipe (dal chana), let me tell you that this lentil soup is nourishing, holds the umami taste, is prepared in garlic and onion sauce, and is easy to make at home. 

Whenever my mom gets tired of making meats and chicken recipes, she moves towards the lentil, and the Dal Chana is the only lentil that everyone in our home likes. 

A good thing about this recipe is that it’s super versatile, and you can make various additions to make it like a real restaurant takeout. This time, my mother used desi ghee (clarified butter) and mixed pickles, making Dal chana like a Dhaba style. 

Specialty Of This Dal Chana Version 

I know there are countless recipes for Dal Chana on the internet. And every chef did their best to make the recipe authentic and tasteful. 

But the one I’m sharing with you today is unique, flavorful, and hearty. 

First, my mom reduced the water in this curry, and this version looks like a fried dal chana.
She got help from mixed pickles and desi ghee to make it more delicious. The potatoes are another addition in this recipe, and the potatoes make it more hearty and filling. 

If you want a more soupy texture, use the broth of dal chana in the curry. I know most people want watery-based dal curries like my father. But I’m not a huge fan of such curries. 

You’re free to make substations based on your taste buds and preferences. 

Ingredients 

Dal Chana (Split Chickpeas): Split chickpeas are available at any grocery store. But make sure to use fresh, high-quality ones; otherwise, they might break down during cooking.

Onions & Tomatoes: These ingredients bring a savory taste. This recipe used small wedges of tomatoes and chopped onions. 

Garlic Ginger Paste: Use the mortal and pestle or blender to get the garlic and ginger paste. Both these ingredients bring a savory and zesty taste to the curry. 

Spices: Spices are always customizable. Feel free to eliminate or add spices that suit your taste buds. I’m using red chili powder, turmeric powder, coriander powder, cumin powder, cumin seeds, star anise, red round chilies, fennel seeds, and fenugreek seeds.

Potatoes: Potatoes are optional, but if you want to get the filling texture, make sure to use the small wedges of potatoes. 

Cilantro & Green Chilies: Both these ingredients will be used for garnishing. You can also use lemon juice and ginger for garnishing purposes. 

Broth: After boiling the dal chana, I never waste the broth. Instead, I use it in the curry to make it more flavorful.

Let’s Make The Dal Chana Recipe 

1. Pressure Cook:First, rinse the dal chana and wash it well. Then, add it to the pressure cooker with five glasses of water, salt, and turmeric powder. Keep the flame medium; it will take around 20 minutes to cook. Don’t pressure cook it for longer; otherwise, the dal will break apart.

2. Sauté Onions:Take a large pan and heat the oil in it. Now add the cumin seeds and fry for a minute. Then sauté the onion until it gets light brown. Add the garlic ginger paste and stir for a minute. Keep the flame on the medium during this process.

3. Add Tomatoes:Toss the chopped tomatoes. You can also use the tomato paste. Now close the lid for a minute so that the tomatoes get softer. Keep pressing and string the tomatoes so they get mixed in the gravy. 

4. Add Spices:Then, add all the spices, including salt, red chili powder, turmeric powder, mix masala (optional), coriander powder, cumin powder, red round chili, fennel seeds, star anise, and fenugreek seeds. 

5. After adding spices, add a splash of water to avoid sticking the spices to the bottom. Keep string and frying for the next two minutes.  

6. Toss Potatoes: Skip this step if you’re not using potatoes. I’ve added two potatoes to this curry. After the string, add half a cup of water and cover the lid for 5 minutes to cook the potatoes. I’ve also added two green chilies and the potatoes for a spicy kick.

7. Add Split Chickpea:Add the dal chana (split chickpea), and fry it with masala for 3 to 4 minutes on a medium flame. Keep your hand in control and apply low force while stringing; otherwise, dal will break apart. 

8. Add Clarified Butter & Pickles:Clarified butter (desi ghee) is optional, but I use it to make the dal more savory. After that, pour one cup of lentil broth and mix pickles into it. Now mix everything for two minutes.

9. Garnishing:Lastly, garnish it with cilantro and green chilies. Here, our restaurant-style dal chana is ready to serve.

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